Ceviche can take on many forms, not just the Peruvian style. Every Latin country has some variation and a growing number of fusion restaurants are incorporating Asian flavors. This simple Asian influenced salmon ceviche recipe takes only minutes to prepare and taste great.
- 1 pound very fresh salmon fillets (sushi-grade preferred), thinly sliced
- 1/4 cup fresh lime juice
- 1/4 teaspoon toasted sesame seeds
- 2 Tbs fresh cilantro
- 2 Tbs minced fresh ginger
- 1/4 cup minced red onion
In a large glass or plastic bowl, place the onion, ginger, and cilantro and add the lime juice. Gently mix in the salmon, then cover, and refrigerate for about twenty minutes. Sprinkle with sesame seeds and serve immediately. If desired, add avocado slices.
Writer and photographer Nicholas Gill is the editor/publisher of New World Review. He lives in Lima, Peru and Brooklyn, New York. His work has appeared in publications such as the New York Times, Los Angeles Times, CondeNast Traveler, National Geographic Traveler, Afar, and Penthouse. Visit his personal website (nicholas-gill.com) for more information.